Who goes from Messina can not leave the city without having tried the swordfish chops Messina style, barbecued or grilled. The swordfish chops, as well as the chops of meat, a second are typical dish of Sicilian cuisine and in particular messinese. In fact in Messina chops are cooked on the grill, and then flooded with the 'sarmorigghiu', the salmoriglio, or a tasty sauce made of extra virgin olive oil, Salt, lemon juice and oregano. Le braciolette, or rolls, Swordfish, also they are often prepared 'a ghiotta'. That is within a sauce made with capers, onions, celery, green olives and tomato, also typical of Messina. Although both the drip is the excessive use of swordfish are shared with the neighbor across Calabria).
The cut swordfish and the filling of chops
Unfortunately, the right cut to prepare the swordfish chops, that part of the abdomen (die) which it is more fat the rest of the fish, It is unknown outside Sicily. You just have to find a fish shop where a saint will cut the swordfish into very thin slices, then cut you in half and groped the fate. The filling of swordfish chops is traditional: garlic, breadcrumbs, parsley, extra virgin olive oil, Sicilian Style canestrato, chopped capers, a few pieces of tomato that makes it more moist stuffing (Optional) and a few pieces of caciocavallo. Is. if you have doubts about how the rolling of chops, watch the VIDEO TUTORIAL than meat on my YouTube channel.
Traditionally, swordfish Messina style cutlets are cooked on the grill, but you can safely cook them on the grill after being anointed with a little’ extra virgin olive oil. Alternatively, you can cook in the oven, but in this case I suggest the breaded cutlets with a little’ of the filling that will surely advance. So it will be more protected from the heat, otherwise they will dry too: cooking should be carried out in a preheated oven at 200 degrees for 10-12 minutes. If you prefer, You can be breaded swordfish cutlets with a little’ of stuffing also made with grilling.
While we're at, I suggest you also try the pistachio version you see in the picture. Put some’ chopped pistachio inside the filling and add a little’ chopped pistachios to the stuffing that will advance. Grease the swordfish chops with a little’ of extra virgin olive oil and put them in the stuffing Advanced. The perfect outline? Obviously we stay in Sicily: in autumn and winter l’Orange and Fennel Salad, while in the spring and summer’salad Pantelleria. If you enjoy Sicilian cuisine and want to discover other recipes have a look at all my SICILIAN RECIPES, all my RECIPES WITH SWORDFISH to find inspiration and to all my RECIPES WITH BLUE FISH. Have a good day!
Cutlets FISH SWORD TO MESSINESE (Sicilian recipe)Print This
- 350 grams of sliced sword fish
- 100 grams of caciocavallo
- 40 grams of grated pecorino canestrato Sicilian Dop
- fresh parsley, to taste
- 3-4 tomatoes datterini (Optional)
- 120 grams of stale bread crumbs
- extra virgin olive oil, to taste
- a handful of capers, desalinated
- salt and pepper, to taste
- for the variant pistachio: Pistachio, to taste
To prepare the swordfish chops Messina, We start by filling: mix in a bowl the breadcrumbs, grated pecorino (or mature cheese of your choice) parsley and finely chopped capers, a pinch of salt and pepper- Add to the mixture as much olive oil as necessary to make a soft dough but grainy. Taste and adjust salt if necessary: the amount of salt depends on the type of shredded cheese you used, the cheese is salty Parmesan. If you decided to use the tomatoes, which make the stuffing more humid, peel and remove the seeds and vegetation water, then add them to the stuffing.
Dice the cheese small (you can also use a provolone or provolone, provided that a not too hard cheese and cooked to melt).
Arrange the slices of swordfish on the work surface. Put on each slice a little’ of stuffing and some diced cheese. Fold the long sides of the slices of swordfish inward, then roll up the slice on itself from the short side up to form a bundle tightly closed as in the photograph. Tuck the roll in a wooden toothpick and do so for all the spring rolls. Grease the swordfish chops Messina style with a little’ extra virgin olive oil.
If you want to also try the swordfish cutlets with pistachio, coarsely chopped a bit’ pistachio and add to stuffing. Proceed to fill the swordfish chops as the recipe. Once the chops skewers completed, ungetele with a little’ extra virgin olive oil and the remaining stuffing impanatele (you can add some more’ pistachio to flavor and color).
To broil chops both simple swordfish and those pistachio, heat the grill on fire after having lightly greased with oil and cook the chops over low heat swordfish. When are golden, turn them over and cook. Swordfish, if overcooked, becomes stringy: a 12 minutes cooking, six on each side, It should be sufficient. Enjoy fish cutlets hot sword, with a salad of oranges and fennel salad as a side dish or a pantesca. Bon appétit!
If you want to cook the swordfish chops Messina style baked, I suggest the breaded cutlets with a little 'of the filling that will surely advance, so they are more protected from the heat, otherwise they will dry too: cooking should be carried out in a preheated oven at 200 degrees for 10-12 minutes.